GLUTEN-FREE: ROTI (FLATBREAD) WITH CARROTS, CORIANDER, AND MINT

These gluten-free rotis (flatbreads) are adapted from the late culinary mastermind Tarla Dalal.

The gluten-free dough can be a bit tricky to work with, especially if you add too much water. So start slowly, and once most of the dough is clumped together, add water 1-2 tbsp. at a time to finish binding it into a smooth dough. Since there isn't any gluten to work with, you don't need to knead the dough a lot to make it supple. Just knead it enough to get a smooth uniform dough and you're golden.

Gluten-free: Roti (Flatbread) with Carrots, Coriander, and Mint

makes: 6 rotis (flatbreads)

For the dough:

- 1/4 cup brown rice flour (or white rice flour if you don't have brown)
- 1/4 cup quinoa flour
- 1/2 cup grated carrot
- 1/4 cup coriander, finely chopped (leaves and tender stems)
- 2 tbsp. finely chopped mint leaves (4-5 sprigs of mint)
- 1/4 tsp. turmeric powder
- 1/2 tsp. salt
- 1 tsp. oil (I use coconut oil but use any oil you want)
- 1/2 green chile, minced (optional)
- 1 clove garlic, minced (optional)
- 3/4 cup warm water

For rolling and cooking:

- 1/2 cup quinoa or rice flour, for rolling
- 1/8 cup oil, for cooking (I use safflower/grape seed oil. I would not recommend olive oil!) 

1. For the dough: Combine all the ingredients for the dough except water in a large bowl. Add water 1/4 cup at a time and knead into a soft (but not sticky) dough. Let the dough rest for 10 minutes.
2. Rolling and cooking: Heat a skillet (or griddle) on medium-high heat. Divide the dough into 6 equal portions.
3. Roll out one portion into a 5 - 6 in. diameter circle. While rolling, use enough quinoa or rice flour to keep the dough from sticking to the rolling surface and pin.
4. Turn the heat to medium and put the roti on the skillet. When it starts to bubble slightly or the dough changes colour, flip it over and brush a little (about 1/2 tsp.) oil on the surface. Let it cook for 30 - 40 seconds and flip it over again. Brush another 1/2 tsp. or so oil on the surface and finish cooking till it turns golden brown in colour on both sides. A couple of black spots are ok, too many black spots means the heat is too high, so turn it down.
5. Repeat with the rest of the dough
6. Serve immediately or store in an airtight container and reheat when needed.

EGG ROLLS: KOLKATA STREET-FOOD CLASSIC

Way back when, in small Southern towns out in nowhere, the one petrol station in the area was also a grocery store, general store, pharmacy, restaurant, fishing store, and gossip club. And we should all be glad that in the South, tradition prevails even if the venue gets a facelift. Like the Chevron on the way out of Nachitoches, LA that has some of the best fried chicken, shrimp, crawfish, boudin balls, and a lot more. In fact, stop at a petrol station in any small town around the South and you can have some of the best BBQ, biscuits, meat pies, fried chicken, a slew of meat jerky, fudge, banana pudding, pies, cakes, and even full breakfast, lunch, and dinner. Regional food that comes as close as possible to street-food here in the US.

Meanwhile in countries like India and other parts of Asia, you can do an entire culinary pilgrimage of street-food. So many variations, creations, seasonal foods, and timeless classics that belong on the streets, not in a home kitchen.

Egg rolls are one such Kolkata street-food classic about which all my friends from Kolkata - Bengali or not - have unfailingly *raved*. I cannot stand Chinese food, even less so Indian-style Chinese food, so I'd stop listening at egg ro...

Until I had these and discovered they're nothing like the Chinese egg rolls... and then I was converted. When you're a continent away from Kolkata streets, these do the job quite well, are a snap to make at home, and especially delicious with beer! You can make a meal of one by filling it with seasoned shredded carrots or other raw vegetables. I made these from scratch but you can certainly use ready-made paranthas, or make extra and freeze for later.

Kolkata-style Egg Rolls

Makes: 6 rolls

Paranthas (flatbread):

- 1-1/4 cup white wheat or unbleached all-purpose flour (or your favourite gluten-free all-purpose flour mix)

- 1 tsp. salt

- 1 tsp. olive oil (or any neutral oil)

- 1 cup warm water

Egg filling:

- 6 eggs

- 1/2 onion, sliced thinly

- 1 serrano pepper, sliced thinly

- 6 tbsp. ketchup, or more to taste

- salt and pepper, to taste
- 1 lemon, quartered

- 3 tbsp. chile sauce (optional)

1. Make 6 paranthas (flatbread):
1. Put the flour, salt, and oil in a large bowl. 
2. Add water 1/4 cup at a time to make a semi-firm dough.
3. Knead for 5 minutes till the dough is supple.
4. Let it sit for at least 10-15 min.
5. Heat a skillet (or flat griddle) at medium heat.
6. Divide the dough into 6 parts, roll between your palms into a round ball.
7. Roll each ball of dough into a circle, 6-7 in. each.
8. Put on the heated skillet and flip when the dough looks opaque, after about 1 minute.
9. Drizzle a tsp. of oil around the edges of the flatbread, cook for a minute or so .
10. Flip and cook for another minute or until you see brown spots on the flatbread (see the photo above).
11. Repeat for the remaining dough and set the paranthas aside for the egg rolls.
2. Make the egg rolls, 1 at a time:
1. Heat an omelette pan or skillet to medium-low heat.
2. In a bowl, beat one egg at a time.
3. Put a tsp. of oil into the pan and spread it evenly with a spatula or brush to make sure the egg won't stick.
4. Pour the beaten egg into the pan. Immediately put a parantha onto the egg and gently press down.
5. Let everything cook for a minute or so. Flip so the parantha is on the pan and and cook for another minute.
6. Transfer to a plate with the egg facing up, and arrange some of the sliced onion and other garnishes on the egg, off-center (see the photo above). Add a light sprinkle of lemon juice.
7. Roll up and serve!